Upgraded Carrot Ginger Soup
Servings: 4
This classic carrot ginger soup gets a creamy, protein-rich upgrade with blended cashews. It’s silky smooth, satisfying, and perfect for a cozy, plant-based meal that actually keeps you full.
Equipment
Ingredients
- 2 tbsp avocado oil
- 1 yellow onion chopped
- ¼ cup ginger root chopped
- 4 garlic clove minced
- 2 tsp ground cumin ground
- 10 carrots washed and chopped into 1/2” pieces
- 4 cup vegetable stock
- 15 oz coconut milk full fat (1 ½ cups)
- 1 cup raw cashews
- 1 lemon juiced
- ⅛ tsp sea salt to taste
- ⅛ tsp black pepper ground to taste
Toppings
- cilantro
- toasted pepitas
- cashew cream or vegan sour cream
- black pepper, ground
Instructions
- Heat avocado oil in a large saucepan over medium-high heat. Add the onions and ginger and sauté until onions are translucent.
- Add the garlic and cumin, and sauté for another minute, stirring constantly.
- Add the chopped carrots, vegetable broth, coconut milk and raw cashews. Lower heat to a simmer and cook for 20 minutes, or until the carrots are tender.
- Let soup cool slightly and then puree in a standard blender or immersion blender. (Use caution when using a standard blender. The soup will be hot!). If soup is too thick, add a little water.
- When ready to serve, add a squeeze of lemon juice and pepper, to taste. Pile on the toppings and serve immediately.
Notes
- No need to peel the ginger or carrots — just scrub them well. Everything gets blended silky-smooth anyway, and you'll save 5 minutes of prep. Do chop the carrots evenly (½-inch pieces) so they all turn tender at the same time.
- The cashews simmer right in the pot — no pre-soaking needed. Twenty minutes in hot broth softens them completely, and they're the secret to this soup's creamy, protein-rich body. Don't skip or reduce them; they're doing the heavy lifting.
- Blend hot soup carefully. With a standard blender, work in batches, fill it only halfway, and remove the center cap — cover the hole with a kitchen towel so steam can escape (trapped steam blows lids off). An immersion blender right in the pot is the easy, splatter-free route.
- Add the lemon at the end, not during cooking. A fresh squeeze right before serving brightens the whole pot — cooked lemon goes flat and dull. Taste, then salt: stocks vary wildly in saltiness, so the ⅛ teaspoon is a starting point, not a rule.
Nutrition
Serving: 2cups, Calories: 591kcal, Carbohydrates: 41g, Protein: 11g, Fat: 47g, Saturated Fat: 26g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Sodium: 1142mg, Potassium: 1114mg, Fiber: 9g, Sugar: 17g, Vitamin A: 25997IU, Vitamin C: 30mg, Calcium: 109mg, Iron: 5mg
